CLASSIFICATION | Regional Wine Alentejo
VARIETIES |Antão Vaz e Verdelho
TASTING | Pale yellow colour, intense tropical fruit aroma, food volume and balanced freshness.
VINIFICATION |Fermentation in stainless steel temperate-controlled tanks at 16 ºC, followed by bâtonnage for 3 months
EXPECTED LONGEVITY |2 to 3 years
ANALYSES | Alcohol Content 12,6 v/v |Total Acidity 5,0 g/L | pH 3,50
SERVING |Should be served at 10 ºC, to accompany fish and shellfish.
STORAGE |Store bottles in a dark, well-ventilated place, between 12 and 13 ºC and at 60% relative humidity.